This recipe is not your average lasagna! It’s a decadent and flavorful twist on a classic, featuring a rich and creamy seafood filling nestled between layers of lasagna noodles and cheesy goodness.
Admit it, sometimes you get stuck in a dinner rut. Week after week, the same meals appear on your menu, and while they’re familiar and comforting, a part of you craves something new, something exciting. That’s exactly how I felt a few weeks ago. Don’t get me wrong, I love a good lasagna, but the usual meat sauce and cheese routine just wasn’t cutting it.
Then inspiration struck! What if I took the rich, comforting layers of lasagna and gave it a complete makeover? A seafood lasagna popped into my head, and the more I thought about it, the more obsessed I became. Luscious lobster, plump shrimp, and sweet crab nestled between creamy ricotta and cheesy goodness – it sounded like a flavor explosion waiting to happen.
So, I went to the kitchen and started experimenting. Let me tell you, this Seafood Lasagna is not your average dish. It’s a decadent and flavorful twist on a classic, and after one bite, you’ll be wondering why you never thought of it before.
Why you’ll love this Seafood Lasagna:
- Packed with Seafood: Lobster, shrimp, and crab come together in a delicious and satisfying combination. You can also substitute or add in other kinds of seafood you love.
- Creamy Bechamel Sauce: This luxurious sauce made with butter, flour, heavy cream, and lobster base adds incredible flavor to the entire dish.
- Rich Ricotta Mixture: Sour cream, ricotta cheese, parmesan cheese, and fresh herbs create a creamy and flavorful filling that complements the seafood perfectly.
- Gooey Cheesy Layers: Sharp white cheddar and mozzarella cheese provide a delightful textural contrast and extra richness.
Ready to Dig In? Here’s What You’ll Need:
Ingredients
Ricotta Mixture:
- 8 oz sour cream
- 8 oz whole-fat ricotta cheese
- 1 tbsp garlic paste
- 1 cup parmesan cheese
- 1/2 cup fresh chopped parsley
- AP seasoning
- Red pepper flakes (optional)
- 1 egg
- Salt & black pepper
Seafood Blend:
- 4 oz lobster meat chopped (or bay scallops, crawfish, etc.)
- 8 oz extra-large shrimp – peeled and deveined
- 1 lb lump or claw crab meat
- 2 tbsp butter (to cook shrimp)
- Lemon seasoning
Sauce:
- 2 tbsp butter
- 2 tbsp flour
- 2 tbsp better than bouillon lobster base
- 2 cups heavy cream
- 1/4 cup chicken stock (you can use seafood stock)
- 1 cup shredded parmesan cheese
- Cajun seasoning (optional)
Other:
- Lasagna noodles (enough to cover your baking dish)
- Fresh basil (optional)
- Sharp cheddar cheese
Step-by-Step Instructions
- Prepare the Ricotta Mixture: Combine sour cream, ricotta cheese, parmesan cheese, parsley, seasonings, egg, and garlic paste in a bowl. Mix well and season to taste.
- Cook the Seafood: Season the shrimp with lemon seasoning and cook in butter over medium heat until partially cooked. Set aside.
- Make the Bechamel Sauce: In the same skillet used for the shrimp, melt butter and whisk in flour. Cook for 30 seconds, then whisk in lobster base and cook for another minute. Gradually whisk in heavy cream and bring to a boil. Reduce heat and simmer until thickened. Stir in parmesan cheese and additional seasonings to taste.
- Assemble the Lasagna: Preheat oven to 350°F (175°C). Spread a thin layer of sauce in a baking dish. Top with a layer of lasagna noodles, followed by a layer of ricotta mixture, seafood, and shredded cheese. Repeat layers, ending with a layer of cheese.
- Bake and Enjoy! Bake for 30-40 minutes, or until golden brown and bubbly. Let cool for 15 minutes before slicing and serving.
Tips
- Cook lasagna noodles according to package directions, but slightly undercook them (al dente) to prevent them from becoming mushy in the final dish.
- For a richer flavor, use homemade ricotta cheese.
- Don’t be afraid to customize the seafood blend! Use your favorite types of seafood or what’s on sale at the store.
- Leftovers can be stored in the refrigerator for up to 3 days.
